HARD WHITE WHEAT WORKSHOP AT WHEAT MARKETING CENTER, IN PORTLAND, DRAWING FROM INTERNATIONAL GRAIN TRADE COMMUNITY PORTLAND, OR (February 21, 2001) – Portland, Oregon -- Progress in breeding and testing methods of Hard White Wheat will be kick-off subjects for a March 1 and 2 workshop chaired by the Wheat Marketing Center’s Gary Hou, Portland, and Kansas State University’s Patrick J. McCluskey. The Workshop will also feature presentations by John D. Oades, U.S. Wheat Associates, Portland office; and Craig F. Morris, Director, USDA-Agriculture Research Service, Western Wheat Quality Laboratory, Pullman, Washington. Topics during the first day of the Workshop, March 1, include: situation and future; progress for each wheat breeding program; a summary of five years of Asian Products Collaborative studies; historic overview of USDA research; and roundtable presentations and discussions of wheat breeding methods for screening breeding material. Subjects examined and discussed during the second day, March 2, will include: Asian Noodles and Chinese Steamed Bread target marketing opportunities; White Pan Bread marketing targets; Tortillas marketing targets; and a summary of product discussions along with examining common quality parameter overlaps which can lead to increased HWW uses and meet and/or exceed consumer demands. “The Workshop not only reviews and evaluates where Hard White Wheat stands in its breeding and development, but it also will be (1) a platform for farmers, breeders, processors, and the grain trade to evaluate market acceptance of this wheat class, and (2) to discuss opportunities for short-and long-term marketing strategies,” Dr. David R. Shelton, Executive Director of the Wheat Marketing Center, commented. “We are most pleased at the significant early response the Workshop has generated. There has been an enthusiastic interest for active involvement received from all facets of the industry,” Shelton concluded. Dr. Gary Hou is Asian Products Specialist at the Wheat Marketing Center; Patrick J. McCluskey, Senior Wheat Quality Scientist at Kansas State University; John D. Oades, Director, West Coast office, U.S. Wheat Associates (Portland); and Craig F. Morris, Director, Western Wheat Quality Laboratory, USDA/ARS, Pullman, Washington. Hard White Wheat is a relatively new wheat class, which not only boasts the agronomic, blending and milling, food value and nutrition attributes of Hard Red Wheat, but also holds distinct advantages for much sought-after food products such as Asian Noodles, Chinese Steamed Breads, White Pan Breads, and flat breads including Tortillas.   BACK Copyright© 2001-2002 Wheat Marketing Center, Inc., Portland, OR USA